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    You are in: Home / Recipes / Pumpkin Fudge Recipe
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    Pumpkin Fudge

    Pumpkin Fudge. Photo by DoubletheGarlic

    1/4 Photos of Pumpkin Fudge

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    ratherbeswimmin''s Note:

    From Gooseberry Patch Flavors of Fall.

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    1. 1
      In a heavy saucepan, combine the first 6 ingredients; heat over medium heat until sugar dissolves, stirring frequently.
    2. 2
      Continue heating until mixture begins to boil, stirring constantly.
    3. 3
      Continue boiling until candy thermometer reaches soft-ball stage (234-243 degrees).
    4. 4
      Remove pan from heat; stir in chocolate chips until melted.
    5. 5
      Add in remaining ingredients; stir to mix well.
    6. 6
      Pour into a buttered 13x9 inch baking pan; cool to room temperature.
    7. 7
      Cut into squares; stor in the refrigerator in an air-tight container.

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    Ratings & Reviews:

    • on November 23, 2009


      I cannot begin to tell you how good this fudge is. The first time I ever tried pumpkin fudge was last fall at Cabela's, and I fell in love!! I knew that I was going to have to find a recipe so that I could make my own!! This recipe is so close to that!! I followed the directions to a T and the texture is soooo creamy and smooth!! I think next time I will increase the pumpkin pie spice by 1/2 teaspoon. It was very good as directed but I love my pumpkin spicy!! Thank you so much. Addendum: Just wanted to leave a little note... I loved this fudge so much I decided to give it out as favors at my October wedding. I made 6 batches and cut it into 2 inch squares and placed each square in a decorative box. The only things I did differently were to add 1/2 tsp of additional pumpkin pie spiceto each batch and I did not add the chopped pecans into the fudge mixture. I wanted to be able to cut the fudge smoothly, so I bought some candied pecans and put one on top of each piece. Our guests loved it! I can't tell you how many people asked for the recipe! Thanks for helping to make our wedding extra special by posting this awesome recipe!

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    • on September 26, 2011


      Tonight was my first time making fudge and it was a lot easier than I thought! I took on board what several people said about not being shy with the spices and I upped the pumpkin pie spice (UK "mixed spice") to 3 tsps, plus added another 1 tsp of cinnamon. I wd definitely recommend this -- this quantity of fat and sugar can definitely take it, plus it makes for a richer color. Also, for the record, I added 1/8 tsp. salt AND substituted plain marshmallows for the m. creme and it worked out just fine. Thanks for the great recipe (it's posted so many times on, I figured it must be great!). (Addendum: that tiny quantity of pumpkin gets lost in all the other ingredients -- the next time I make this I'm going to use a whole can and see what happens!)

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    • on November 28, 2009


      This fudge is excellent; pretty color, smooth texture, and a wonderful creamy pumpkin flavor. I took others advice and increased the Pumpkin Pie Spice to 2 tspns, and it was perfect. NOTE: Step #4 is important. Be sure to remove your pan from the heat BEFORE adding white chocolate chips. Then stir gently until melted, before adding remaining ingredients.

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    Read All Reviews (32)

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    Nutritional Facts for Pumpkin Fudge

    Serving Size: 1 (1749 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1432.8
    Calories from Fat 611
    Total Fat 67.9 g
    Saturated Fat 33.6 g
    Cholesterol 97.2 mg
    Sodium 446.2 mg
    Total Carbohydrate 205.6 g
    Dietary Fiber 3.0 g
    Sugars 184.2 g
    Protein 9.2 g

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